1 4

Pecorino with saffron

Name: Pecorino with saffron
Brand: ilfiorinoshop
SKU: 6120
Price: 14.7 EUR
Availability: InStock

€14,70

Save 0

Sold out

Tax included.

Saffron Pecorino is an excellence of our line of "Precious flavours". Made exclusively with saffron threads from Maremma, crumbled and dissolved in milk. This cheese is characterized by an intense yellow color in both the rind and the paste, with small irregular orange spots. The aroma is particularly intense, with notes of milk and spices that make it a unique tasting experience.

Weight: 0.45 Kg

0.45 Kg

0.9 Kg

Product variants

Quantity

Expected Delivery Oct 22 - Oct 26
Free Shipping on orders over 59,90€

Shipping quality

To ensure maximum freshness of our cheese, we use an ice bag with gel ice and vacuum-pack the product to avoid contamination.

Additional information

Product details

Description: Pecorino flavored with pure saffron from the Maremma.

Appearance: Cylindrical shape of approximately 13 cm in diameter with straight heel. The paste is compact, slightly dry and well soluble.

Taste: Fresh and balanced, the smell is lactic and spicy.

Seasoning: In the cell for at least 10/15 days before being sent for sale.

Fun Fact: The paste and rind have a yellow colour. The pasta may appear with irregular orange spots due to the larger saffron grains.

Pairings

For those looking for a flavor that embodies the tradition of our places with an exotic and unique touch. Perfect with fruity white wines such as Gewürztraminer, Sauvignon Blanc and Chardonnay, or with reds based on Sangiovese, Ciliegiolo and Nebbiolo. Also ideal with dark beers such as Porter, Stout and Bock.

In the Kitchen

Perfect within an assortment of cheeses, adding color and variety of flavors to the cutting board, or ideal for aperitifs, as a main course or to be melted into delicious gastronomic preparations. Also excellent paired with acacia honey or pear jam.

Preservation and Tasting

We recommend opening the cheeses from the vacuum and keeping them at room temperature for at least an hour before tasting to warm them up and allow them to breathe. The ideal temperature for tasting fresh cheeses should be around 15°, rising gradually as they ripen to 20° for reserves. The ideal portion size of a cheese is about 30 grams and should also include the rind. If stored correctly, the rind of our mature cheeses is edible, just scrape it with a knife and then dab it with vinegar, and once dry it can be tasted.

Once opened, we recommend keeping them in the refrigerator at a temperature between 2 and 7 degrees, possibly in a cheese box, otherwise they can be kept in an airtight container or in a plastic food bag.

If a cheese forms mould in the fridge, it means that it is natural, because it is normal for it to develop mould during its ripening/seasoning process, examples are Gorgonzola and Roquefort (blue mould), Brie (white mould) where the presence of mould is a major characteristic. This does not mean that it cannot be eaten, it simply has to be cleaned. In seasoned pecorino the mould can be removed from the rind by wiping it with a dry rough sponge, after cleaning the rind it should be allowed to dry and then put back into the clean container in the fridge, if it is in the slice just remove a few millimetres before eating it.

If the pecorino is fresh just remove the mould by rinsing it in warm water and vinegar, let it dry well and then put it back in the fridge. In the slice as for seasoned, just remove a couple of millimetres before eating it.